How to Cook Pork Shoulder

Learn how to braise or slow cook pork shoulder to yield tender, succulent meat that's delicious sliced or pulled. The Taste of Home Test Kitchen demonstrates a foolproof method with step-by-step photos and pro tips.

Pork shoulder is my back-pocket dinner. I buy a big piece at the Saturday market, throw it in a pot with some herbs and wine and cook it until it’s fork-tender. Braising pork shoulder is foolproof and mostly hands-off-plus, it’s hugely versatile, setting me up for a week of dinners: sliced with polenta and topped with sauce, sandwiched in a baguette with julienned veggies, stirred into pasta, tucked into tortillas with avocado and transformed into soup with chopped vegetables. Discover even more delicious ways to cook with leftover ham.

Learning how to cook a pork shoulder is simple. Follow along with our step-by-step guide, complete with tips from our Test Kitchen. We’ll walk you through the stovetop method (a classic braise) and a slow-cooker method.

How to Braise a Pork Shoulder

Braising is a method of slowly cooking food in a little liquid in a closed pot. It’s ideal for cooking hard-working muscles, like shoulder, because the meat breaks down slowly, becoming meltingly tender.

Ingredients

Aromatics such as an onion, garlic or carrots, chopped; herbs and spices such as bay leaf, oregano or thyme

Salt and pepper to taste

Step 1: Prep the Ingredients

Take the roast out of the fridge a half-hour before cooking. This helps it cook evenly and keeps the meat tender.

Chop some vegetables. You can use whatever you’d like, really. Think onion, celery, carrots, parsnips or garlic. These add flavor to the meat and sauce. Also consider adding dried or fresh herbs. For a classic flavor, use bay leaf and thyme. For a spicier twist, add cumin, coriander and oregano. Have a couple carrots but no onion? No worries! Hate celery? Skip it. This recipe is super flexible and forgiving.

For now, set the aromatics aside.

Step 2: Brown the Meat

Pat the meat dry with paper towels. This helps it brown nicely.

Set a heavy-bottomed pot or Dutch oven over medium heat. Let it get nice and hot, then add oil. When the oil is hot (it’ll flow quickly across the bottom of the pan), add the meat. Cook until the meat is thoroughly browned. This can take several minutes. Flip and repeat browning on each side.

Test Kitchen Tip: Browning meat caramelizes its exterior, yielding extra flavor. If you’re short on time, however, you can skip this step.

Step 3: Add Aromatics to the Pot

Remove the meat (carefully!) to a plate. Wipe any black spots from the pan with a paper towel, but leave the browned bits in there-they’ll add tons of flavor.

Add the chopped vegetables and aromatics to the pot, along with a dollop of oil if the pan looks dry. Saute until the veggies take on a bit of color, scraping the pan as you go.

Test Kitchen Tip: If you’d like, pour a splash of wine or beer into the pot, and let it boil until it reduces by about half. The alcohol will burn off, leaving rich flavor in its wake.

Step 4: Add Meat and Liquid

Return the meat to the pot, along with any drippings from the plate. Add your liquid until it comes about halfway up the sides of the meat. You really can use any liquid: Water will take on the taste of meat and veggies; broth or beer will add even more flavor.

Cover the pot tightly. (Seriously!) If the lid doesn’t seal well, place a piece of parchment under the lid.

Step 5: Get Your Braise On

Bring to a boil, then reduce to a gentle simmer. Let the meat bubble away until it’s fork-tender. (A fork will easily glide into the meat. For pork shoulder, this takes two to three hours.) Slices go well with potatoes, roasted vegetables or sandwiches. If you plan to pull the pork, you’ll need to cook it an additional 30 to 60 minutes. Pulled pork is delicious in tacos, pasta or sandwiches with BBQ sauce. It’s tough to go wrong.

Test Kitchen Tip: Resist the urge to open the lid to peek inside. Doing so will allow moisture escape and lengthen the cooking time. Start checking after 90 minutes or so.

Second Test Kitchen Tip: You can do this in the oven, too. Bring the liquid to a boil on the stovetop, then slide the pot into a 325º oven. The cooking time will be about the same.

Step 6 (Optional): Make a Sauce

If serving immediately, move the meat to a serving dish and tent with foil.

Strain the cooking juices (the vegetables won’t have any flavor anymore; they gave it all to the sauce). Using a spoon, skim the fat from the surface. Bring the liquid back to a simmer and cook until it has thickened. If needed, add a little cornstarch to help the sauce thicken: Whisk a couple tablespoons of cornstarch with water and add this mixture to the sauce, whisking until it combines. (Dumping starch directly into the pot will create clumps.)

If serving later, let the meat cool in the broth to keep it moist. Whenever you’re ready to serve, remove the meat and then make your sauce.

Step 7: Eat!

Slice the pork with a carving knife, or pull the meat into shreds with two forks. Either way, be sure to trim off any fatty bits. Serve the pork with some juices or sauce dripped over. Pork is delicious on its own, and it makes mighty fine leftovers. Enjoy!

What to Make with Leftover Pork Shoulder

How to Freeze Leftover Pork Shoulder

Braised pork shoulder freezes really well. Let the pork cool completely. Freeze it right in its sauce in freezer-safe plastic containers or baggies. To use, defrost in the fridge. Heat in a covered saucepan, adding a splash of broth if it’s running dry.

How to Cook Pork Shoulder in a Slow Cooker

Using a slow cooker makes this recipe even easier. Just set it up, carry on with your day and come home to a meal. The method is almost exactly the same as for braising, above. We break down the few differences below:

Step 1: Prep the Ingredients (as above)

Step 2: Brown the Meat

Most slow cookers can’t get hot enough to sear meat, so brown your meat in a pan on the stovetop. Note: You can skip this step to save time (and dirty dishes!).

Step 3: Add Aromatics to the Pot (as above)

Step 4: Load the Slow Cooker

Put the meat in the slow cooker and pour the sauce and vegetables over it. Add the liquid until it comes about halfway up the sides of the meat.

Step 5: Cook!

Cover the slow cooker and cook on low until the pork is fork tender, six to eight hours.

Once you master the basic method, it’s easy to experiment with new flavors (lemon peel and thyme, perhaps?), different vegetables, and the many ways to use pork shoulder, like in taquitos and on pizza. Enjoy!

I've made many variations of this excellent main dish. The bratwurst can be plain, smoked or cheese-flavored, served whole or cut in slices, with a bun or without. It would be popular at a party or potluck.

Adding coffee to meat adds such a deep flavor. And this recipe is so easy—I put it in before work, and by the time we all get home, it's ready for us to dig in. —Jacquelynn Sanders, Burnsville, Minnesota

A boneless beef roast simmers for hours in a slightly sweet sauce before it's shredded and tucked into rolls to make hearty sandwiches. “This is a family favorite,” notes Jennifer Bauer of Lansing, Michigan, who shared the recipe.

These hearty meat loaf sandwiches are great for potluck dinners. Served on hamburger buns, the beefy patties get extra flavor when topped with the seasoned tomato sauce. —Peggy Burdick, Burlington, Michigan

Cranberry sauce adds a yummy twist to pulled pork, and my family can't get enough of it! The pork cooks to tender perfection in the slow cooker, which also makes this dish conveniently portable. —Carrie Wiegand, Mount Pleasant, Iowa

Pork roast is slow-cooked with savory and sweet ingredients, including a can of cola, to create tender, shredded pork burritos. A tomatillo sauce, made easy with a dressing mix, tops the pork for an out-of-this-world entree.—Katherine Nelson, Centerville, Utah

Loaded with tangy flavor, this is a lighter version of a favorite restaurant-style sandwich. If you don’t have a panini maker, tuck the sandwiches under the broiler until the bread is browned and the cheese melted. —Robin Haas, Cranston, Rhode Island

Since we live in a rural area where there aren’t any restaurants to speak of, I thought it would be fun to make this classic sandwich at home. For an extra flavor boost, add a splash of steak sauce. —Lenette Bennett, Como, Colorado

I received this recipe when I was a newlywed, and it's been a favorite since then. The saucy steak barbecue makes a quick meal served on sliced buns or even over rice, potatoes or buttered noodles. —Lee Deneau, Lansing, Michigan

This tangy sandwich filling is so easy to prepare in the slow cooker, and it goes over well at gatherings large and small. I frequently take it to potlucks, and I'm always asked for my secret ingredient. —Marylou LaRue, Freeland, Michigan

All my boys (big and small) like sandwiches, and balsamic beef is a welcome change from pulled barbecue chicken. We use leftovers in quesadillas, on pizza or with rice. You can find more family-friendly recipes at my blog, theseasonedmom.com. —Blair Lonergan, Rochelle, Virginia

We go to the annual Salt Lake City Greek Festival for the awesome food. This chicken with lemon and spices is a great way to mix up our menu, and my kids are big fans! —Camille Beckstrand, Layton, Utah

I've been making this sweet and spicy sandwich filling for 35 years. It smells as good as it tastes! It's a great reward for a hungry family after a day working or playing outdoors. —Elaine Krupsky, Las Vegas, Nevada

In Wisconsin, brats are a food group! We are always looking for new ways to cook them. This recipe is easy and a hit at any tailgate party or cookout, any time of year. —Jessica Abnet, DePere, Wisconsin

I have fond memories of my mother in the kitchen preparing her amazing beef dip sandwiches. They always made our house smell like an Old World Italian restaurant. And as good as the aroma was, somehow the taste was even better! Set out a jar of giardiniera for spooning on top. —Kira Vosk, Milwaukee, Wisconsin

I got the idea for these buffalo chicken sliders from my mom and dad, who'd made a similar version for a family get-together. It's a versatile recipe, and I sometimes use several different styles of buffalo sauce and let guests mix and match their favorites. —Christina Addison, Blanchester, Ohio

On cool-weather weeknights, the slow cooker is our friend. The plums might surprise in these juicy pork sandwiches, but they add a little sweetness and make the meat extra tender. —Holly Battiste, Barrington, New Jersey

While the rich tomato sauce simmers away in the slow cooker, the afternoon is all yours. Before game time, just grill the Italian sausages and these saucy sandwiches are ready to eat. —Taste of Home Test Kitchen

My husband is a huge fan of pulled pork sandwiches, so my sister shared this incredibly easy recipe with me. At potlucks and family dinners, nobody can get enough of this root beer-braised version. —Carolyn Palm, Radcliff, Kentucky

I came up with this crowd-pleasing recipe when trying to re-create a favorite sandwich from a local restaurant. Flavored with sweet relish, these ham sandwiches are oh, so easy. My family likes them with coleslaw and fries. —Susan Rehm, Grahamsville, New York

I like to share this dish at potlucks because it can be made ahead, which I especially appreciate during the busy holiday season. The sweet-and-spicy sauce is always a hit.—Martha Anne Carpenter, Mesa, Arizona

It's the combination of beef stew meat and tender pork that keeps friends and family asking for these tangy sandwiches. Add a little lettuce and tomato for a crisp contrast. —Corbin Detgen, Buchanan, Michigan

Sauerkraut gives these beer-simmered brats a big flavor boost, but it’s the special chili sauce and melted cheese that put them over the top. Top your favorite burger with some of the chili sauce; you won't be sorry. —Alana Simmons, Johnstown, Pennsylvania

In southeastern Wisconsin, our cuisine is influenced by both Germans and Italians who immigrated to this area. When preparing this recipe, we usually substitute German bratwurst for the Italian sausage, so we blend the two influences with delicious results. —Craig Wachs, Racine, Wisconsin

The first time I served these wrap sandwiches was at the party following my son’s baptism. Everyone liked them so much that it’s become one of my go-to slow-cooker recipes. —Amy Lents, Grand Forks, North Dakota

Everyone in our family, from smallest kids to oldest adults, loves these hot dogs. Throw chili and dogs together in the morning or the night before, then just pop in a bun and top to serve. —Michele Harris, Vicksburg, Michigan

When my husband's not manning the grill, I count on my slow cooker. These mouthwatering meatballs are just one reason why. They’re a guaranteed crowd-pleaser when I serve them as party appetizers…or spooned over crusty rolls and topped with cheese for irresistible sandwiches. —Peggy Rios, Mechanicsville, Virginia

Don't let the number of ingredients in this recipe scare you; I'll bet you have most of them in your pantry already. The sauce is what makes this dish so special. It's hard not to like ketchup, brown sugar and a little butter drizzled over tender beef brisket. —Jane Guilbeau, New Orleans, Louisiana

At our house, low-and-slow recipes have to have kid and husband appeal, plus good marks for nutrition. This chipotle chicken wins in both categories. Use leftovers for zippy barbecue pizzas or burritos. —Tamra Parker, Manlius, New York

My younger sister, Jean, shared this recipe with me. It puts a twist on the traditional barbecue sandwich, and it has been proven to be a crowd-pleaser. Plus, it's incredibly convenient to make in the slow cooker. —Donna Blankenheim, Madison, Wisconsin

My mom made the best Italian beef. I’ve added to it over the years, but it’s still her recipe. She made these sandwiches for family reunions, and there were never leftovers. —Mary McVey, Colfax, North Carolina

If you like your shredded beef with a little kick, then this recipe is for you. For an even zestier version of this recipe, add another jar jalapenos or use hot peppers instead of the pepperocinis.—Kristen Langmeier, Faribault, Minnesota

I threw some always-available condiments into my slow cooker with a pork roast to create this fantastic pulled pork. It has become a staple sandwich filler for large get-togethers. The flavor of the pork goes well with a cold glass of white wine.—Lori Terry, Chicago, Illinois

I’m always looking for ways to serve my family healthy and delicious food, so I started experimenting with my favorite veggies and ground beef. I came up with this favorite that my three kids actually request! This healthy take on sloppy joes reminds me of my own childhood. —Megan Niebuhr, Yakima Washington